And totally cutting out grain? Utterly ridiculous. The loaf of bread has been a staple of the kitchen table for thousands of years. To think that it somehow needs to go in order to control blood sugar, etc. is ridiculous and only a properly conducted, double blind scientific study would prove to me otherwise (and not some pseudo-scientific article in a nutritional magazine). One's entire diet needs to be geared towards eating products that aren't packaged, refined or processed.It's true that we have been eating bread as a staple for thousands of years. Yet it wasn't this:
Here in Canada, our wholewheat bread is made from whole grain from which the germ has been removed in order to delay rancidity. It's essentially very similar to white bread with fibre. Here is a list of ingredients in 100% whole wheat Wonder bread:
Whole wheat flour, water, wheat gluten, high fructose corn syrup, contains 2% of less of: soybean oil, salt, molasses, yeast, mono and diglycerides, exthoxylated mono and diglycerides, dough conditioners (sodium stearoyl lactylate, calcium iodate, calcium dioxide), datem, calcium sulfate, vinegar, yeast nutrient (ammonium sulfate), extracts of malted barley and corn, dicalcium phosphate, diammonium phosphate, calcium propionate (to retain freshness).Until very recently, bread was much more likely to be bread made with just 4 ingredients: whole grain wheat, salt, yeast and water. That's a far cry from the commercial bread that is commonly eaten by most people, and which is recommended by our nutritional authorities.
To be perfectly honest, I would find it difficult to engage in a debate with somebody about a low carb grain-free diet as outlined in this site vs. a very natural, fresh, locally grown diet that includes modest portions of pure (not commercial) whole grain bread.
Bear in mind that my debating skills are poor because I tend to see the good points in both sides of almost every argument instead of tenaciously clinging to my own side come hell or high water.
Having said that, I do believe the low carb/no grain side has an important trump card that isn't sufficiently understood by the mainstream "balanced dieters": according to Dr. William Davis, a cardiologist who writes extensively about medical issues associated with the consumption of wheat, virtually all the wheat grown today is dwarf Triticum aestivum, which was developed in the 1960's and 1970's. He claims this variety of wheat contains signficantly more gluten protein than older wheat varieties. It is the gluten that causes many of the medical issues he is concerned about. In addition to wheat causing an opiate-like addiction, he links it to increased diabetes (both type 1 and type 2), as well as increased small LDL, greater inflammatory responses (e.g. arthritis and gout), and so-called "wheat bellies" which are manifestations of excessive visceral fat.
I do realize bread is an important and convenient staple in most people's homes. Not eating wheat products takes a little getting used to, and involves reorganizing the way we eat. But those of us who have given it up tend to feel healthier, and after the initial withdrawal period (it was about 5 days for me), the attraction of bread noticeably diminishes. I can honestly say that the smell of a loaf fresh from the oven doesn't do the same for me that it used to before I gave it up.
And lastly, if you're one of those people who can't even imagine life without bread, loaves don't grow in the ground. As much as it is a staple, bread is also a processed food.